Airport cooking revolution
Airports Authority of India (AAI) has unveiled a first-of-its-kind airport kitchen at Chennai International Airport.
The impressive 15,000sq ft facility will be used to cook food for more than 70 F&B outlets and four airport lounges, and will be operated and managed by Travel Food Services.
“With the latest equipment, automation technology and processes in place, we are looking at serving an ever-increasing customer base with better service, skills, speed and the highest quality standards,” said AAI Chairman Arvind Singh.
The kitchen is equipped with the latest appliances, equipment and cooking technology. Its main features include 13 cold storage facilities (with a total capacity of over 20,000 litres); food automation machines for frying, grilling, stewing, braising, boiling and roasting; and high capacity ventilation equipment.
Other notable elements of the new kitchen include automated LPG-operated cook-woks with a capacity of 80kg, vegetable cutters, rice washers, coconut scrappers, high-pressure jet washers and refrigerated vehicles for dispatch.
Blast-chillers also feature, installed to help reduce the temperature of hot food from over 75 degrees to below 5 degrees within two hours.
Close inspection: AAI Chairman Arvind Singh (centre, in blue shirt) meets staff at the new Chennai International Airport kitchen facility